Publicaciones en las que colabora con SAGRARIO BELTRAN CALVO (18)

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

2020

  1. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide

    Foods, Vol. 9, Núm. 5

2015

  1. Formulation and characterisation of wheat bran oil-in-water nanoemulsions

    Food Chemistry, Vol. 167, pp. 16-23

2014

  1. Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

    European Journal of Lipid Science and Technology, Vol. 116, Núm. 3, pp. 319-327

2013

  1. Extraction of alkylresorcinols from wheat bran with supercritical CO 2

    Journal of Food Engineering, Vol. 119, Núm. 4, pp. 814-821

2012

  1. Retos medioambientales de la industria alimentaria

    Instituto Tomás Pascual Sanz para la Nutrición y la Salud

  2. Supercritical fluid extraction of corn germ oil: Study of the influence of process parameters on the extraction yield and oil quality

    Journal of Supercritical Fluids, Vol. 72, pp. 270-277

  3. Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

    Journal of Food Engineering, Vol. 109, Núm. 2, pp. 238-248

2010

  1. Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  2. Production of omega-3 polyunsaturated fatty acid concentrates: A review

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 1-12

  3. Study along storage of volatile compounds of two fish oils extracted by supercritical carbon dioxide

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  4. Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

2008

  1. Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality

    Journal of Supercritical Fluids, Vol. 47, Núm. 2, pp. 215-226

2002

  1. Aroma composition of wine studied by different extraction methods

    Analytica Chimica Acta

  2. Mechanism of protection by epicatechin against tert-butylhydroperoxide induced oxidative cell injury in isolated rat hepatocytes and calf thymus DNA

    Process Biochemistry, Vol. 37, Núm. 6, pp. 659-664

1999

  1. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

    Journal of Chromatography A, Vol. 847, Núm. 1-2, pp. 83-90

  2. Metal content of Spanish red wines from certified denomination of origin

    Química analítica

  3. Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds

    Journal of Chromatography A, Vol. 847, Núm. 1-2, pp. 75-81